FALAFELYields: 20 – 30 balls Falafel is very popular in the Middle East as a fast food. As a main dish, it is served as a sandwich, stuffed in pita bread with lettuce, tomatoes, and tahini. As an appetizer, it is served on a salad, or with hummus and tahini. Falafel is a favorite among vegetarians. In Egypt, McDonald's has their version of a falafel sandwich you guess the name? McFalafel, of course.
INGREDIENTS:
1 c. of chickpeas or garbanzo beans, drained
½ large onion, chopped (approx. 1 cup)
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
½ tsp. coriander
½ Tbsp. cumin
¼ tsp. Salt
¼ tsp. Pepper
2 – 4 tablespoons flour
1 tsp. baking powder
Oil for frying
1 chopped tomato for garnish
6 Romaine lettuce leaves, torn into bite size pieces, to garnish
½ chopped red onion to garnish
1 chopped cucumber to garnish
½ c. feta cheese
4 Tbsp Tzatziki yogurt sauce to garnish
4 Pitas
DIRECTIONS:
Drain chickpeas, place in a pan with fresh water, and bring to a boil. Allow to boil for 5 minutes then let simmer on low for about 10 minutes. Drain and allow to cool.
Sauté chopped onion in a little (2 – 3 tsp) oil over low heat until translucent.
Combine chickpeas and onion in the bowl of a food processor fitted with a steel blade. Add the garlic, parsley, coriander, cumin, salt and pepper (to taste). Process until blended but not pureed. You want the result to be a thick paste. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for 15 minutes (or put in the freezer for quicker cooling). Form the mixture into small balls (suggestion: use a cookie scoop to estimate accurate size), about the size of a ping-pong ball. Slightly flatten. Heat 2 inches of oil in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry 6 balls at once for a few minutes on each side, until golden brown (5 – 7 minutes total). Drain on paper towels. Serve hot.
Serving Suggestion: To make a pita sandwich out of falafel, stuff with 3- 4 falafel balls, chopped tomatoes, onion, cucumber, lettuce, 2 Tbsp. feta cheese and 1 Tbsp. tzatziki. Fold in half & serve.
NOTE: It is crucial to dovetail during this recipe as it will take the entire period to prepare
1. Boil Chickpeas - Begin ASAP
Boiling the chickpeas before grinding for the falafel will soften them and make them easier to process. When boiling, use a fork to test that they are soft. If the fork goes into the chickpea easily is is softened and ready for grinding.
NOTES: Place the following notes on the recipe at the appropriate place in paragraph one of the directions: Use a medium size pot Boil in 4 c. of water
2. Saute onion - Begin ASAP - While someone is boiling the chickpeas chop the onion and saute it
- Watch the video for a refresher on how to chop onions: How to Chop An Onion - What does it mean to saute something? Why is it important to heat the oil before sauteing? How to Saute
NOTES: Place the following notes on the recipe at the appropriate place in paragraph 2 the directions: Use 1/2 Tbsp. of oil
3. Prepare and Blend Falafel Ingredients- While onion and chickpeas are being cooked, measure and prepare all falafel ingredients. Plug in the food processor and set up all ingredients so you are ready to blend as soon as the first 2 ingredients are done cooking!
- Watch the video for a reminder on how to mince garlic: How to Mince Garlic Q: What is the difference between blending ingredients and pureeing them? A: To puree something is to grind or mash it until it forms a smooth, thick mixture. Blending something mixes it until it is thoroughly smooth. They are very similar concepts, but blending is not quite as smooth as pureeing.(taken from chacha.com)
NOTES: Place the following notes on the recipe at the appropriate place in paragraph 3-4 of the directions:
This will take some time. Use the rubber scraper to help out as you process the ingredients "turn into the bowl" = use the rubber scraper to transfer from the food processor to a bowl
Chill in the freezer for 5 minutes While mixture is chilling heat the oil and prepare 2 trays - 1 for the pre-cooked falafel and 1 with paper towels for the cooked falafel -Use a cookie scoop as suggested and form falafel into balls Try frying one first when you are still assembling them to see if the mixture needs more flour!
4. Cook Falafel- Bring the falafel tray and the empty tray with paper towels to the stove (carts will be provided to work off) along with a slotted spoon.
NOTES
Use a Wok! Cook 6 at a time as recommended. Allow group members to take falafel as it's done cooking to assemble gyros.
Table should be set :and ready to assemble gyros AS THE FALAFEL IS COOKING. If you wait until it is all done cooking you will run out of time.
5. Prepare and Assemble Gyros - See notes above - begin while falafel is cooking. Prepare gyros as falafel finishes.
Lab Group Prep: - Who will start drain, rinse and boil chickpeas? - Who will chop and saute onion WHILE chickpeas are boiling? - Who will measure & prepare all falafel ingredients (garlic, parsley, coriander, cumin, salt, pepper, baking powder & flour) while chickpeas & onions are being cooked? - Who will process the falafel mixture in the food processor? - Which group members will measure and prepare the gyro ingredients and set the table to eat while the falafel is being made? - Who will cook the falafel?
FALAFEL Yields: 20 – 30 balls
Falafel is very popular in the Middle East as a fast food. As a main dish, it is served as a sandwich, stuffed in pita bread with lettuce, tomatoes, and tahini. As an appetizer, it is served on a salad, or with hummus and tahini. Falafel is a favorite among vegetarians. In Egypt, McDonald's has their version of a falafel sandwich you guess the name? McFalafel, of course.
DIRECTIONS:
Drain chickpeas, place in a pan with fresh water, and bring to a boil. Allow to boil for 5 minutes then let simmer on low for about 10 minutes. Drain and allow to cool.Sauté chopped onion in a little (2 – 3 tsp) oil over low heat until translucent.
Combine chickpeas and onion in the bowl of a food processor fitted with a steel blade. Add the garlic, parsley, coriander, cumin, salt and pepper (to taste). Process until blended but not pureed. You want the result to be a thick paste.
Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for 15 minutes (or put in the freezer for quicker cooling).
Form the mixture into small balls (suggestion: use a cookie scoop to estimate accurate size), about the size of a ping-pong ball. Slightly flatten. Heat 2 inches of oil in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry 6 balls at once for a few minutes on each side, until golden brown (5 – 7 minutes total). Drain on paper towels. Serve hot.
Serving Suggestion: To make a pita sandwich out of falafel, stuff with 3- 4 falafel balls, chopped tomatoes, onion, cucumber, lettuce, 2 Tbsp. feta cheese and 1 Tbsp. tzatziki. Fold in half & serve.
NOTE: It is crucial to dovetail during this recipe as it will take the entire period to prepare
1. Boil Chickpeas - Begin ASAP
Boiling the chickpeas before grinding for the falafel will soften them and make them easier to process. When boiling, use a fork to test that they are soft. If the fork goes into the chickpea easily is is softened and ready for grinding.NOTES: Place the following notes on the recipe at the appropriate place in paragraph one of the directions:
Use a medium size pot
Boil in 4 c. of water
2. Saute onion - Begin ASAP - While someone is boiling the chickpeas chop the onion and saute it
- Watch the video for a refresher on how to chop onions:How to Chop An Onion
- What does it mean to saute something? Why is it important to heat the oil before sauteing?
How to Saute
NOTES: Place the following notes on the recipe at the appropriate place in paragraph 2 the directions:
Use 1/2 Tbsp. of oil
3. Prepare and Blend Falafel Ingredients - While onion and chickpeas are being cooked, measure and prepare all falafel ingredients. Plug in the food processor and set up all ingredients so you are ready to blend as soon as the first 2 ingredients are done cooking!
- Watch the video for a reminder on how to mince garlic:
How to Mince Garlic
Q: What is the difference between blending ingredients and pureeing them?
A: To puree something is to grind or mash it until it forms a smooth, thick mixture. Blending something mixes it until it is thoroughly smooth. They are very similar concepts, but blending is not quite as smooth as pureeing. (taken from chacha.com)
NOTES: Place the following notes on the recipe at the appropriate place in paragraph 3-4 of the directions:
This will take some time. Use the rubber scraper to help out as you process the ingredients
"turn into the bowl" = use the rubber scraper to transfer from the food processor to a bowl
Chill in the freezer for 5 minutes
While mixture is chilling heat the oil and prepare 2 trays - 1 for the pre-cooked falafel and 1 with paper towels for the cooked falafel
-Use a cookie scoop as suggested and form falafel into balls
Try frying one first when you are still assembling them to see if the mixture needs more flour!
4. Cook Falafel - Bring the falafel tray and the empty tray with paper towels to the stove (carts will be provided to work off) along with a slotted spoon.
NOTESUse a Wok!
Cook 6 at a time as recommended. Allow group members to take falafel as it's done cooking to assemble gyros.
Table should be set :and ready to assemble gyros AS THE FALAFEL IS COOKING. If you wait until it is all done cooking you will run out of time.
5. Prepare and Assemble Gyros - See notes above - begin while falafel is cooking. Prepare gyros as falafel finishes.
Lab Group Prep:
- Who will start drain, rinse and boil chickpeas?
- Who will chop and saute onion WHILE chickpeas are boiling?
- Who will measure & prepare all falafel ingredients (garlic, parsley, coriander, cumin, salt, pepper, baking powder & flour) while chickpeas & onions are being cooked?
- Who will process the falafel mixture in the food processor?
- Which group members will measure and prepare the gyro ingredients and set the table to eat while the falafel is being made?
- Who will cook the falafel?